Tut 2 - Menu

1. An establishment’s target market is the group of people who

• A. are regular customers of the operation.

• B. spend a lot of money dining out.

• C. live close to the establishment.

• D. enjoy and can afford the menu items

2. What is the next menu planning step after menu planning priorities and the establishment‟s concept have been considered?

• A. Determine which items should get prime real estate in the layout.

• B. Decide on the number of menu item classifications to use.

• C. Study all menu items that appear on your competition‟s men

• C. Study all menu items that appear on your competition‟s men

3.  What is the purpose of an establishment’s brand?

• A. Create an image of value in customers‟ minds.

• B. Make customers aware of the menu.

• C. Enable a high profit and investment return.

• D. Allow the operation to charge higher prices

4. Which is the equation for determining contribution margin?

• A. Food cost – Revenue

• B. Food cost + Labor cost

• C. Revenue – Labor cost

• D. Revenue – Food cost

5. Which should be the first group of menu items planned?

• A. Appetizers

• B. Soups

• C. Salads

• D. Entrées

6. What is the name for menus that have different prices for each menu item?

• A. À la carte

• B. Du jour

• C. Table d'hôte

• D. Cyclical

Where is prime real estate on a single-sheet menu?

• A. Center of menu‟s lower half

• B. Center of menus upper half

• C. Top right corner of menu

• D. Bottom right corner of menu

8. What is the approximate selling price of a menu item if it has a food cost of $3.75 and a 32% food cost is desired?

• A. $11.75

• B. $12.00

• C. $12.25

• D. $12.50

9. What is the average CM per customer if there are 78,000 customers, profit is $39,000, and nonfood costs are $390,000?

• A. $4.50

• B. $5.00

• C. $5.50

• D. $6.00

10.  A plow horse is a menu item that is

• A. unpopular and unprofitable.

• B. popular and profitable.

• C. popular but unprofitable.

• D. profitable but unpopular.